Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Salmon, Mushroom & Dill Quiche

Scott Phillips

Servings: 8 as part of a light supper

I like to serve this quiche with a crunchy cucumber salad, dressed with a little sour cream and dill; together they make a nice supper. Use poached, sautéed, or baked salmon; or you can cook raw salmon fillet by microwaving it on high for 6 to 8 minutes (or until just cooked through).

Ingredients

  • 3 Tbs. unsalted butter
  • 1/2 lb. small cremini mushrooms, stems removed, caps thinly sliced
  • 4 medium scallions (2 inches of green removed), thinly sliced
  • 2 extra-large eggs
  • 2 extra-large egg yolks
  • 1-1/2 cups heavy cream
  • 3/4 lb. (12 oz.) cooked salmon, flaked or broken apart into bite-size pieces (about 1-1/4 cups)
  • 3 Tbs. finely minced fresh dill, plus 8 to 10 small whole dill sprigs for garnish
  • 1/3 cup finely grated Parmigiano-Reggiano
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground pepper (preferably white)
  • 1 partially baked tart shell in a 12-inch porcelain quiche pan or a 12-1/2-inch metal tart pan

Nutritional Information

      Calories (kcal) : 600
      Fat Calories (kcal): 420
      Fat (g): 46
      Saturated Fat (g): 26
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 14
      Cholesterol (mg): 275
      Sodium (mg): 580
      Carbohydrates (g): 28
      Fiber (g): 2
      Protein (g): 21

Preparation

  • In a 10-inch skillet, melt half of the butter over medium heat. Raise the heat to medium high. Add the sliced mushrooms and sauté, stirring frequently, until they’re nicely browned around the edges and somewhat softened. Add the rest of the butter and the scallions and cook until the scallions are soft. Set aside to cool.
  • In a bowl, whisk the eggs, yolks, and heavy cream until smooth and well blended. Add the mushroom-scallion mixture, the flaked salmon, the minced dill, and the Parmigiano. Season with the salt and pepper.
  • Heat the oven to 350°F. If using a tart pan with a removable bottom, put it on a baking sheet. Pour the salmon and mushroom mixture into the prepared shell, making sure that the filling is evenly distributed, and bake until the custard is set and the tip of a knife comes out clean and the top is golden brown, 40 to 45 minutes. Let cool for 15 to 20 minutes before serving. Garnish each serving with a sprig of fresh dill.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks